Abstract
UDC 664.023.061.3-048.34:66.021.3:004.94
DOI https://doi.org/10.5281/zenodo.1053533
In the paper we emphasize that the main problems in human development (energy, ecology, food), in the first place, are typical for the food production sector and their solutions are connected with searching for fundamentally new approaches at the thermal processing of raw materials. Prospects of electro-technologies of the targeted energy delivery to single elements of food raw materials are substantiated. Hypotheses for the energy effective processes of dehydration, extraction and inactivation of microorganisms are formulated. On the base of the literature sources analyses and our study of the electromagnetic field interaction with food raw materials, the dimensionless complex – the number of energy action is offered. That number is used for the evaluation of mass-transfer processes energy and its kinetics. The modeling results of analytical and experimental processes for drying and pasteurization processes are represented. The steps of energy conversion in drying technologies are considered.
Keywords: food raw materials, electromagnetic field, drying, pasteurization, energy capacity, energy efficiency.